Name: Garlic Butter Chicken
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 4 pieces boneless, skinless chicken breasts (trimmed and patted dry); 4 tablespoons unsalted butter (or salted (adjust salt accordingly)); 4 cloves garlic (minced (fresh gives the best flavor)); to taste salt and black pepper; 2 tablespoons fresh parsley (chopped for brightness); 1 tablespoon lemon juice (freshly squeezed)

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I’ve been cooking this garlic butter chicken for years when I need something fast, comforting, and reliably delicious. It’s simply seasoned chicken breasts pan-seared in butter with plenty of garlic, finished with a squeeze of lemon and fresh parsley. The result is juicy, slightly caramelized chicken with a glossy garlic-butter pan sauce — perfect for weeknights, a quick date-night dinner, or when you want something crowd-pleasing without fuss. If you like skillet recipes that come together in one pan, this is one to keep in your regular rotation. For a richer, pasta-ready version, see this cheddar-parmesan spin.

Why you’ll love this dish

This garlic butter chicken checks a lot of boxes: it’s fast, low-effort, and uses pantry-friendly ingredients. One skillet, minimal cleanup, and you get a sauce that’s irresistible spooned over rice, potatoes, or pasta. It’s a great introduction to pan-searing for home cooks because the technique teaches how to get a golden crust without drying the meat.

“A simple recipe with bold flavor — buttery, garlicky, and juicy every time.” — a regular at my weeknight table

When to make it:

Weeknight dinners when time is short.
A low-key dinner party starter that pairs well with salads and sides.
Meal prep: cooked breasts can be sliced and added to bowls or sandwiches.

Step-by-step overview

Before you dive in, here’s what happens in plain terms: pat and season the chicken, melt butter and cook garlic briefly to bloom flavor, sear the chicken until golden and cooked through, then finish with lemon and parsley. Total hands-on time is short — the trick is moderate heat and not overcooking the breasts so they stay juicy.

What you’ll need

Chicken breasts (boneless, skinless) — trimmed and patted dry.
Butter — unsalted or salted (adjust salt accordingly).
Garlic — minced (fresh gives the best flavor).
Salt and black pepper — to taste.
Fresh parsley — chopped for brightness.
Lemon juice — freshly squeezed.

Substitutions and notes:

If you prefer less butter, swap half the butter for olive oil.
Garlic powder can work in a pinch, but fresh garlic gives the classic aromatic punch.
For a dairy-free version, use a plant-based butter or extra-virgin olive oil.
Looking for a version that’s already combined with pasta? Try this cheesy Alfredo garlic butter chicken for a pasta-friendly twist.

Step-by-step instructions

Delicious Garlic Butter Chicken garnished with herbs and served on a plate.

Season the chicken: Pat breasts dry and season both sides with salt and pepper.
Heat the skillet: Place a large skillet over medium heat. Add the butter and let it melt, swirling to coat the pan.
Add garlic: Stir in the minced garlic and cook 20–30 seconds until fragrant. Don’t let it burn.
Sear the chicken: Add the seasoned breasts. Cook undisturbed for about 4–6 minutes until the underside is golden. Flip and cook another 4–6 minutes.
Check doneness: The chicken is done when an instant-read thermometer reads 165°F (74°C) at the thickest part. Alternatively, cut into the center — juices should run clear.
Finish and serve: Squeeze fresh lemon juice over the chicken and sprinkle with chopped parsley before serving.

Best ways to enjoy it

This chicken is a brilliant blank canvas. Plate suggestions:

Over steamed rice with a spoonful of pan sauce and roasted vegetables.
Sliced on top of a simple green salad for a lighter meal.
Served with buttered noodles or mashed potatoes to soak up the garlic-butter sauce.
Fold into a warm sandwich with arugula and a smear of mayo or garlic aioli.

For a complete weeknight dinner, pair the chicken with a crisp side salad and roasted asparagus. If you want to go pasta-heavy, this recipe pairs nicely with creamy penne — similar to the cheddary, pasta-forward take here.

Storage and reheating tips

Refrigerator: Store cooled chicken in an airtight container for up to 3–4 days.
Freezer: Wrap tightly and freeze up to 2 months. Thaw overnight in the fridge before reheating.
Reheating: Gently reheat in a skillet over low heat with a splash of water or extra butter to restore moisture. Microwave reheating is OK for individual portions; cover and heat in short intervals to avoid drying.
Food safety: Always refrigerate within two hours of cooking and reheat to at least 165°F (74°C).

Pro chef tips

Dry the chicken: Patting the breasts dry ensures better browning.
Don’t crowd the pan: Leave space so the chicken sears instead of steams. Cook in batches if needed.
Control the heat: Medium heat gives a golden crust without burning the garlic. If the butter browns too quickly, lower the heat and add a splash of oil.
Rest before slicing: Let the chicken rest 5 minutes to redistribute juices.
Use an instant-read thermometer: It’s the most reliable way to avoid overcooked meat — target 165°F (74°C).

Creative twists

Lemon-garlic caper: Add a tablespoon of capers and a pat of extra butter at the end for a tangy finish.
Creamy garlic butter: Stir in 2 tablespoons of cream or a splash of heavy cream to turn the pan sauce silky.
Herb boost: Replace parsley with chopped basil or tarragon for a different herb character.
Spicy garlic butter: Add a pinch of red pepper flakes when cooking the garlic.
Protein swaps: Use boneless skinless thighs (slightly longer cook time) for extra richness.

Your questions answered

Q: How long does this take from start to finish?
A: About 20–25 minutes total: 5–10 minutes prep and 10–15 minutes cooking, depending on the thickness of the breasts.

Q: Can I use chicken thighs instead of breasts?
A: Yes. Boneless thighs are more forgiving and stay juicy. Sear a little longer and check doneness — thighs don’t have the same uniform thickness as breasts.

Q: Can I make this ahead for meal prep?
A: Yes. Cook, cool, and store in the fridge for up to 4 days. Slice and add to grain bowls, salads, or sandwiches. Reheat gently to avoid drying.

Q: Is this recipe kid-friendly?
A: Very. Mild, buttery, and garlicky without heat. Reserve lemon juice on the side for hesitant eaters.

Q: How can I reduce the butter without losing flavor?
A: Use a mix of butter and olive oil, or reduce butter by half and finish with a splash of olive oil and lemon for brightness.

Conclusion

If you want more quick skillet ideas or variations on this theme, check out this Garlic Butter Chicken (4 Ingredient Sauce!) for another simple approach, or try the Garlic Butter Chicken Bites Recipe (3 Ingredients, 15 Minutes) for a speedy, bite-sized version. For a one-pan stovetop take with similar flavors, this 15-Minute Garlic Butter Chicken (Easy Stovetop Recipe!) is a great reference.

Garlic Butter Chicken (4 Ingredient Sauce!) | Don’t Go Bacon My Heart
https://www.dontgobaconmyheart.co.uk/garlic-butter-chicken/
Garlic Butter Chicken Bites Recipe (3 Ingredients, 15 Minutes)
https://www.simplyrecipes.com/garlic-butter-chicken-bites-recipe-11717385
15-Minute Garlic Butter Chicken (Easy Stovetop Recipe!) – Averie Cooks
https://www.averiecooks.com/garlic-butter-chicken/

Additional recipes and related ideas:

Butter garlic chicken recipe — https://quickhomemaderecipes.com/butter-garlic-chicken-recipe/
Cheddar Parmesan Garlic Butter Chicken with creamy penne — https://quickhomemaderecipes.com/cheddar-parmesan-garlic-butter-chicken-with-creamy-penne-pasta/
Cheesy Alfredo Garlic Butter Chicken with penne — https://quickhomemaderecipes.com/cheesy-alfredo-garlic-butter-chicken-with-penne-pasta/